Soak the dried bamboo leaves in water until they are soft
Soak 400 gr of glutinous rice in water and then 100 gr of glutinous rice in blue pea flower juice for 8 hours or overnight
Cook the filling:
Soak mushrooms in hot water until they are soft and plump. Cut into little pieces. Cut the candied winter melon into small pieces
Preheat a large skillet or wok. Add cooking oil. Add shallots and garlic and stir fry until fragrant, about 1 minute. Add kencur and coriander powder and stir fry for another minute. Add the pork. Continue to stir fry until the pork turns color. Add mushrooms, seasonings, and candied winter melon. Stir to mix everything. The final taste should be sweeter than savory. Add more sugar if needed. Adjust the taste to your liking. Let it cool down and then cover and store in the refrigerator until the next day
On the day you plan to wrap the dumplings:
Drain off the water from soaking the bamboo leaves. Give the leaves a quick rinse of water and they are ready to be used
Drain off soaking water from the glutinous rice
How to wrap the zongzi:
Get the blue rice, pork filling, glutinous rice, and bamboo leaves, and kitchen strings/twine to your work station
Use two bamboo leaves and place one on top of the other, I kinda slightly overlap them a bit to give a bit more space. The smooth side should face you
Fold into a cone shape. Place one small piece of pandan leaf on the side of the cone (I actually forgot in the video LOL). Fill it up with about 1 Tbsp of blue rice and use the back of the spoon to pack it in and slightly create an indentation in the middle. Add the filling, about 2-3 scoops, depends on how big your leaves are. Top with white glutinous rice. Use the back of the spoon to pack it down, leaving about 1/4-inch from the top
There are many ways to wrap zongzi, you can use whichever way you are comfortable with. Fold one side down. Fold the opposite site down. Most people don't fold the two sides and go straight to folding the top part down (as shown in the next step). But I feel like this helps me to wrap "neater" and shows the triangle shape better
Fold the top part down. Fold in both sides. You'll have this extra piece on top now. Simply fold it down to either one of the sideTie with a string. Repeat with the rest of the filling and rice
Cooking with Instant Pot pressure cooker:
Place the zong zi in the inner pot of instant pot. I can cook 12 zongzi in my 6-quart instant pot. Fill up with water to make sure it covers the zongzi
Cover the lid. Turn the steam release valve to seal. Press "pressure cooker" and make sure it's on "high pressure". Set the timer to 50 minutes. I think I could get away with 45 minutes, but 50 minutes give me a good result. Wait 5 minutes and then fully release pressure
Carefully open the lid and use a tong to gently remove the zongzi from the pot to a cooling rack. Let the water drips down. The zongzi will still be soft to touch. I recommend waiting 24 hours before eating them
Boiling on the stove:
Bring water to a boil and add a pinch of salt. Add the nyonya chang in and bring back to a boil and then lower heat to medium, cover with a lid and let it boil for the next 2 1/2 to 3 hours or until they are cooked through
Test for doneness:
Remove one of the chang and carefully open the leaves. If the rice doesn't stick to the leaves and fall apart when you open it, the chang is ready. Get the rest out from the pot
Carefully use a tong to gently remove the zongzi from the pot to a cooling rack to let it cool down for 24 hours before eating them. They will still be soft to touch, but will firm up once they are cooled down completely